The Best Christmas Pudding

The Best Christmas Pudding

A flaming Christmas Pudding is the ultimate end to a delicious Christmas dinner. This recipe certainly won’t disappoint – even people that don’t like Christmas pudding love this recipe!

Serves 6-8

Prep time:  10 minutes (plus overnight soaking)

Cooking time: 5 hours (plus 2 hours when ready to serve)

Ingredients

230g Raisins

50g Currants

75g Sultanas

50g Glace Cherries

15g Flaked Almonds

100ml Brandy

1 lemon, zest only

1 orange, zest only

Freshly squeezed juice of ½ lemon & ½ orange

75g vegetable suet

50g plain flour

90g light brown sugar

½ tsp mixed spice

¼ tsp ground nutmeg

¼ tsp ground cinnamon

1 tsp salt

2 eggs, beaten

Preparation method

1.    The day before place the raisins, currants, sultanas, cherries, flaked almonds, lemon zest, orange zest and juices into a large bowl and pour over the brandy.  Cover the bowl with cling film and allow to soak overnight.

2.    In a large bowl add the suet, flour, sugar, spices, salt and eggs.  Now mix through the fruit that has been soaking overnight with a wooden spoon.

3.    Line the base of a 1 ½ pint pudding basin with a disc of baking parchment, pour in the pudding mixture.  Smooth the top of the pudding and cover the basin with foil and seal tightly.

4.    Stand the pudding on a long strip of foil enough to make a handle to remove the pan from the steamer.  Place a small plate face down or scrunched up foil in the base of a large pan.  Lift the basin into the pan and cover half way with boiling water, cover with a lid and bring to the boil.  Reduce the heat to a simmer and steam the pudding for 5 hours, check the water and top up if necessary.

5.    Remove the pudding from the pan and allow to cool completely.  Store in a cool, dark, dry place until Christmas.

6.    On Christmas day, steam the pudding for 2 hours as before, serve with brandy sauce or a side of your choice.  Enjoy!